Intro
Hi, I am Dulcia. These Maraschino Cherry Sugar Cookie Bars are one of my go-to treats when I want something easy, nostalgic, and crowd-pleasing. The bars are soft and buttery, studded with finely chopped maraschino cherries, and finished with a tangy cream cheese frosting.
Origins
Maraschino cherries have an interesting history and were once preserved in marasca cherry liqueur. Today many store-bought cherries are sweetened and preserved differently. You can read more about maraschino cherries on Wikipedia for background and the USDA for general food safety guidance.
Ingredients
Bars:
- 3/4 cup maraschino cherries, finely chopped (about half of a 16 oz jar)
- 3/4 cup soft butter
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
Frosting:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Dash of salt
- 2 1/2 – 3 cups powdered sugar
If you love cream cheese frostings, I also have a recipe for a cheesecake-style filling you might like: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/
Instructions
- Drain the maraschino cherries well and chop them finely.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, and almond extract until fully combined.
- Gradually add the flour, salt, and baking powder, stirring until the dough forms. Gently fold in the chopped maraschino cherries.
- Press the dough evenly into a well-greased 9×13-inch baking pan. (For easy removal, you can line the pan with foil.)
- Bake at 350°F (175°C) for about 20 minutes, or until the edges are lightly golden.
- Remove from the oven and let the bars cool completely before frosting.
- In a separate bowl, beat the softened cream cheese and butter until smooth and creamy.
- Mix in the vanilla extract, almond extract, and a dash of salt.
- Gradually add the powdered sugar until the frosting reaches a spreadable consistency.
- Once the bars have cooled, spread the cream cheese frosting evenly over the top.
- Cut into squares and serve.
Maraschino Cherry Sugar Cookie Bars
- Total Time: 35 mins
- Yield: 24 bars 1x
Description
Sweet sugar cookie bars studded with maraschino cherries and topped with a creamy cream cheese frosting.
Ingredients
- 3/4 cup maraschino cherries, finely chopped (about half of a 16 oz jar)
- 3/4 cup soft butter
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 4 oz cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 1/2 tsp vanilla extract (for frosting)
- 1/4 tsp almond extract (for frosting)
- Dash of salt (for frosting)
- 2 1/2 – 3 cups powdered sugar (for frosting)
Instructions
- Preheat the oven to 350?F (175?C).
- Drain the maraschino cherries well and chop them finely.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and almond extract until fully combined.
- Gradually add the flour, salt, and baking powder, stirring until the dough forms.
- Gently fold in the chopped maraschino cherries.
- Press the dough evenly into a well-greased 9×13-inch baking pan; optionally line the pan with foil for easy removal.
- Bake at 350?F (175?C) for about 20 minutes, or until the edges are lightly golden.
- Remove from the oven and let the bars cool completely before frosting.
- In a separate bowl, beat the softened cream cheese and butter until smooth and creamy.
- Mix in the vanilla extract, almond extract, and a dash of salt.
- Gradually add the powdered sugar until the frosting reaches a spreadable consistency.
- Once the bars have cooled, spread the cream cheese frosting evenly over the top.
- Cut into squares and serve.
- Prep Time: 15 mins
- Cook Time: 20 mins
Tips
- Drain cherries very well so the dough does not become soggy.
- For even bars, chill the dough for 10 minutes before pressing into the pan.
- Line the pan with foil to lift bars out easily for cleaner slicing.
- Use room temperature butter and cream cheese for a smooth frosting.
Variations
- Chocolate Drizzle: Melt 1/4 cup semi sweet chocolate chips and drizzle over the frosted bars.
- Nutty Crunch: Fold 1/2 cup chopped pecans or walnuts into the dough.
- Almond Boost: Increase almond extract by a pinch for a stronger almond note, but do so sparingly.
FAQ
Q: Can I use maraschino cherries straight from the jar without chopping?
A: I recommend chopping them finely. Whole cherries can cause uneven texture and pockets of extra moisture.
Q: Can these be made gluten free?
A: Yes. Substitute a 1-to-1 gluten free flour blend, but watch the texture and add a tablespoon more flour if the dough is too sticky.
Q: How long will they keep?
A: Store in an airtight container in the refrigerator for up to 5 days because of the cream cheese frosting.
Conclusion
These Maraschino Cherry Sugar Cookie Bars are simple, nostalgic, and perfect for potlucks or a weeknight treat. If you try them, tag a friend and enjoy. For more recipes and baking tips visit my homepage: https://www.dulciarecipes.com/